In a large frying pan, combine broth, orange juice, cranberry juice, white wine, apricots, cranberries and zest. Whisk gently to combine.
1 1/2 cups chicken broth, 1/2 cup fresh orange juice, 1/2 cup cranberry juice, 1/4 cup dry white wine, such as a chardonnay, 1/2 cup slivered dried apricots, 1/3 cup dried cranberries, 2 tsp. orange zest
Add the chicken to this mixture and bring to a boil. Cover with a lid, reduce heat to simmer until the thickest part (the middle usually) of the chicken is no longer pink. (15-20 minutes).
3-4 large boneless, skinless chicken breasts
Transfer chicken to a plate and cover to keep warm.
Bring the liquid in the pan back to a boil, uncovered. Next stir in the cornstarch and water mixture and whisk until thickened. (Season to taste with salt and pepper if desired).
1 Tbsp. cornstarch mixed with 1 Tbsp. water
Spoon sauce over the chicken. Garnish with green onions and slivered orange peel if desired. Serve with couscous, pilaf, pasta, etc. and your favorite veggies.
Garnish: green onions and slivered orange peel, optional